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TX 357 
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HAKEBOOK 
FOR 
PENIISYLVAIIIA TRAIN S:CIIEIT 
FOOr COIISERYATIOII CAR 
by 
John 'lijrson Cover 



Division of Exhibits, U. G. Food Adiainistrat ion. 
Auspices of Coi.r/.ittec of Public rjr.fety 
of RennsylvCvnia. 



TXSSY 



D. Of D. 
'*" IS 19)8 



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I 



I OUR ALLIES 

Only in a war of the vifhole v/oi'lu cou.lci an army 
operate witn its fooa base thre? thousand Kiles away. This 
phenomenon occurred v-hen the United P'L,ates joined forces 
with the Allied, Tne arnijes strur:-?:] irg in Belgium, France, 
Italy ar.u. 'jhe Ealkani;; are aependent upon the wheat of our 
Middle ^'''eBt, mv?.at irorr. the ^'''estei-n plains, sugar from the 
Febt Indies, tne va.lley of the liisoissippi and the far West, 
the dairy products of New York and the Central Vi?est, to 
carry them step by step to victory. 

On the other hand, the Central Powers have gained vast 
f ood-grov'iiig regions in France, Russia and Roumania \"vhich 
they are cultive.ting intensively in sn endeavor to replenish 
their dwindling supplies. 

This is cnc phase of the "Food V'ar" -iealt xvitli in the 
first section cf the train exhibit. It is summed up in 
the statement, "Our Enemies are getting food from, conqaered 
lands. 0\ir Friendo must depend largely upon us," The 
"Friends" it must be remembered, include the neutreils, who, 
isolateu. from the rest of the t*'crla, are co-.ipletely depen- 
dent for imxports upon the m.ercy of the belligerents. Nor 
must the military alone be fed. Millions of '.Torliers in the 
field and factory and. the women a.nd children at home must 



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be cared for. 

A rnap occupying the counter space of the first ex- 
hibit shows the present battle- line stretching across 
France and Belgiur"ii, xvhere every foot of ground is the scene 
of a desperate struggle. This is "Where the Battle is 
Fought", Cargo vessels are plying across the Atlantic 
carrying to the Allies the food which is to give them 
strength andvigor, or returninf: again at full speed to the 
United States "Where the supplies come from". 

Flags of all the nations now our Allies lend color to 
the display. Under these flags are fighting and toiling 
in our defense - in the trenche_s, the la.ctories, the 
fields and. the homes - the men, "?omen and children who 
are loohing to us for food. - 



J% 



I OUR ALLIES 

General References 

Home Card - U. S. Food Administration 

Ten Lessons on Food Conservation - U. S, Food Administration 

Bulletin No. 6 - U. S. Food Administration 



I OUR ALLIES 
St a.ti sties: 

"Why, then, if food exhaustion is so universal, may 
we not rely on the speedy collapse of Germany's resistance? 
The ansv/er is that before the -..ar Germany and her allies 
were almost four-fifths self-supporting, whereas England 
v;as only one-fifth, France, one-half, and Italy, at an 
optimistic estimate, perhaps two-thirds. Germany, moreover, 
was a nation given to over-eating. The reduction of her 
rations wq.s cat first a benefit rather than a detriment to 
her population. Although in the last two years she has 
suffered severely her problen; from the beginning has been 
only to increase her production by aprroximately 25 per 
cent. In spite of bad harvest she seems to have been able 
at least to meet the emergency, and if reports do not falsi- 
fy she can do so indefinitely. She has possessed herself of what 
used to be the western fringe of Russia. Her latest con- 
quest of Roumania has given her possession of the plains 
around the lower Danube, perhaps the most fertile soil in 
the world. Further, Germany has a tremendous and intricate 
food organization and no one within her borders dares to waste 
a crumb. Considering all these facts it '.vould be the height 
of folly for America to assume anything less than Germany' s 
power to endure. 

The position of our allies in western Europe is essentially 



different^ Dependent, even in peace times, on iraportatione 
from the outside they drejv their foodstuffs from almost 
every other country in the world. They can not now get 
supplies from central Europe - Gerna.ny, Austria-Hungary, 
Bulgaria, ana Turkey - with which they are at war. .... 
India and Australia, too, can send but a part of their sur- 
plus to En^lana or France because of the shortage of toni.-i,ge 

caused by the depredations of the submarines 

Nor Can help be lookea for from the great food-proaucing 
nations of South America, for they also have sh^tred in the 
general crop depression, and it is doubtful if they vvill 
hto,ve enough even for themselves." 

(Ten Lessons on Food Conservation) 



:ii. I- 



II SMALL SAVINGS 

In the conservation of food there is an opportunity 
for every individ.u?.l to play hi:-; .:art in the war. One is 
not asked to reduce his food reqii-ireraents, but to use the 
foods which are plentiful and to avoid all waste, Mr, 
Hoover has expressed it aptly in the sentence, "Eat plenty - 
but wlbcly and without waste". 

This idea has been developed in a poster creation, 
"Eat of the Plsratiful" , by De Marr of the Philadelphia 
Record and is reproduced in the oar exhibit. Uncle Sam 
is seated at the table in the national restaurant waiting 
to be served. Mr. Hoover, chief cook, has just crossed 
out on the vrall sign the scea'cer foods, meat and wheat, 
leaving Uncle Sam corn, potatoes, fish and fruit from vjhich 
to select. 

Waste is the most destructive enemy a nation must com- 
bat. With natural and human resources developed to their 
utmost, every waste of energy in any form is an irretriev- 
able loss. The Government can. regulate exports and en- 
courage increased production, but it cannot step into the 
home or restaurant and direct the utilization of each item 
of left-overs. This service is the task of every individual 
who handles or consumes food. 

In war times, in particular, Mr. Garbage Can must give 
way to the Salad Bowl, the Baking Dish and the Soup Kettle, 



x 



7. 



even though he stp^rve . A picture in the Exhitit b^vj^'n the 
interior of £.n ico'bcx presf^-rvintr several dishes of left- 
overs '"'aitir.;^'; to ne U3eci In oome form -vhich the housekeeper 
iL, to decicio. 

She 1,5 certain to g-iva them to the salad bo'>'rl, the 
behirig oish or the soup y.f;ttle for they are waiting expectant- 
ly and the karha^ie can id .so.ying , "I used to get all left- 
overs; no'.'.'' I get nothing to feed my flies v.'jth." This 
cartoon -vas s]<"exche.l by Fred I'iorg?n of the Philadelphia In- 
quirer, 

An individual saving may in itself seem insignificant. 
What is the value of saving a tiny one- third ounce of fat? 
The ecunter display in this section will tell you. If every 
one in Pennsylvania saves 1 oz. of sugar, 1 oz. of m :at, 3 
oz. of wheat flour and l/o os. of fa'O daily, then in one 
week enough food rill have been saved to supply the Pennsyl- 
vania Draft Army of 60,SoO men. as follovjs: 

Sugar for 7 months 
l-'eat for S months 
Flour for 5 months 

and a large quantity of am:-'.uai ticn containing glycerine manu- 
factured from the i"at. This story is depicted with rtijniature 
■I'^'arehouse , cirr.:y supply vvagons and an encampment, representing 
the hcmiC of the Pennsvlvania draft quota. 



J 



-6- 



II SMALL SAVINGS 



General References 



Home Card - U. S, Food Administration 

Bulletin No. 6 - U. S, Food Administration 

Ten Lessons on Food Conservation - U. S. Food Administration 



9 

II SMALL SAVINGS 

Statistics 

"Every group can substitute, and even the great majority 

of thrifty people can save a little - and the more luxurious 

elements of the population can, by reduction to simple living, 

save much. The final result of substituting other products 

and saving 1 pound of wheat flour, 3 ouncps of fats, 7 ounces 

of sugar and 7 ounces of meat weekly by each person will, 

when we have multiplied this by 100,000,000, have increased 

our exports to the amounts absolutely required by our allies." 

(Bulletin No. 6 - U. S. Food Administration) 

Food for 1,000 men for 30 days: 

Wheat flour ^ 24,370 lbs. 

Meat 27,548 " 

Sugar 8,390 " 

(Manual of Pay Officers Afloat - published 
by Paymaster General U. S, N. ) 

100 parts of fat make 9 parts of glycerine. 

(Division of Statistics - U, S. Food Adminis- 
tration) 

Pennsylvania Draft Quota - 60,859 men 

Population of Pennsylvania - " 8, 59 J., 031; 



■■■:■:. I 



iO 

III WHEAT 

Much emphasis has been placed on the World's shortage 
of v/heat and tne necessicy of our sa-ving as much as possible 
for export to the Allies. "Why save v»"heat?" is the first 
natural question of the public; ho '7 to save it is the second. 

There is a v;orld shortage of ';>rheat . France, England 
and Italy have experienced a crop reduction; Russia's supply 
cannot be transported to Western Europe; South America reports 
8. shortage and the Australian croc is practically cut off 
because of the long journey and the reduced shipping accomoda- 
tions. This situation requires that, the United States make 
a supreme effort to save vjheat for the Allies for they must 
have vvrheat to add to other grains in making their war bread. 

But viThat is the value of the individual saving of a 
pound a week? This is the Exhibit ansvjer: "If each person 
saves weekly one pound of wheat flour. That means 150,000,000 
more bushels of wheat for the Allies to mix in their bread," 

If it is so essential for ea.ch of us to render this ser- 
vice, to our friends abroad, how are we to save our pound of 
wheat flour each week? The exhibit displays "Eight Easy 
Ways," If there are crumbs or crusts left over, chop them 
up for a tasty dish. But there should be no left-overs if 
the conservation plan is carried out. Put the loaf of bread 
on the table ana cut each slice as needed. To stack the 
bread plate results in stale slices or in actual waste when 



- 11 - 

hungry Tommie forgets that hif eyec are usually bigger than 
his stomach. If bread is ordered E4 hours in advance, the 
baker or grocer v;ill not have to keet> on reserve more than 
is needed and whole loaves of bread will be saved. These 
are general ways of providing against waste. 

The use of other foods or other cereals will permit the 
wheat to go directly from the granary to the army or navy 
storehouse. 

The following suggestions are made vivid by displays of 
actual and attractively made artificial foods. 

For breakfast, oatm.eal and cornflakes are attractive, 
palatable dishes to use instead of wheat, while corn muffins 
or corn bread are iwelcome with sirup or with more substantial 
dishes. 

"Emergency Bread", comnosed of wheat flour mixed with 
another meal or flour should be used in lieu of white bread. 
It saves from one-fifth to one-third of the amount of wheat 
flour usually employed. 

With a large meal, no bread is necessary. Potatoes, 
corn and other vegetables give the same food equivalents and. 
are far more plentiful than the wheat. For the dessert rice 
pudding, fruit and other well-known ijreparations are -pleasing 
exchanges for wheat and are more beneficial than cake and 
pastry from the health standpoint. 



i 



September 21, 1917. 
Ill WHEAT 

General References 

Home Card - U. S. Food Administrcit ion 

Ten LcssonG on Food Conservation - U. S. Focd Administration 

Bulletin Mo. 6 - U. S. Food Administration 

"Cereal Breakfast Foods" - Farmer's bulletin No. 349. 
Departrnent. of A2,ri culture 

"How to Select Foods" - II Cereal Foods - Far.r.er's Bulletin 
No. 817, Departi'iient of Agriculture 

"Bread and Bread Making in the Hoire" - Farmer's Bulletin 
No. 807, Departr.e'nt of Ag?:icul'Guro 

"Food Value of Corn and Corn producsa" - Farmer's Bulletin 
No. 298, Depart. iient of Agricultvire 



13 

III WHEAT 

Statistics 

The Wheat Supcly of the V'orld. 
"South Ar/.erican reportd indicate abnornial shortage", 
"Russian supply can not be bi'-ought to ".vestern Europe", 
"Australian 3\ippl7 can not be shipped because of long 

journey and reduced shipping f c^cilities" . 

"United wSta.tes T;inter-"'heat crop seriously damaged", 

"Canadian crop dependent upon surnrner rains". 

(Ten Lessons on Food Conservation - U, S, 
Food i^dministration) 

Many recipes are given on page 20 of "Ten Lessons on 
Food Conservation" - U, S. Food Administration, 

"Have at least one T;heatless nieal a day. Use corn, oat, 
rye, barley, or mixed cereal rolls, muffins, and breads in 
place of '-'hite bread certainly for one meal and, if possible, 
for two. Eat less cake and pastry. 

As to white bread, if you buy from a baker, order it 
a day in advance; then he will not bake beyond his needs. 
Cut the loaf on the table and only as required. Use stale - 
bread for toast and cooking." 

(Home Card - U, S, Food Administration! 



14, 



"Euergency Breads" combine to ?.0 to 35 per cent of other 

cereals with i-heat flour", 

(Tb. i^ebsoixs on Fool Ccnsorvaticn - U, S, 
Fo^n Acircinlatraticn) 

See recipes for Snergency Breads" -(Ten Lessons on 
Food Conservation - U. S. Food Administration) 



"We as a people are depending largely. upon cereals 
for our energy supply. It is easily possible to use less 
cereal and mal-.e larger derr.ands for energy on starchy vege- 
tables. Our average consumption of potatoes per capita 
is about 9 ounces per day. If -^e cculd be induced to take 
an additional daily average of only 4 ounces of potatoes - 
that is, about one good-si^cd potato - demand for bread 
vfouj.d be reduced by about that amount per individual. 
Other hea,t-giving foods, such as sweet potatoes, corn, peas, 
and beans may be used to reduce the demand upon cereals. 
On such a basis vre may advocate decreased bread consum.pt ion." 

(Ten Lessons on Food Conservation - U, S, 
Food Administrs,tion) 



($ 



16 

IV MEAT 

Added to tiie enornious consumption of meat in Europe 
is the subMarine menace vjhich ha.s diminished the supply of 
cargo vessels to such an extent that the usual extensive 
meat trade be tv.'e en Europe and Australia and South America 
has been almost abated in order to concentrate on the trade 
v:ith the United States for it is several tin.es the distance 
tc these sources and v/ould require three tim.es the number 
of ships used in the American trade. This endangers our 
ovjn supply of meat, for if the heavy domestic consumption 
is to continue v>-hile the fighting men are being provided 
for, the drain will scon seriously affect our stock. We 
must conserve now, for after the war ve shall be called 
upon to replenish the stoc]: of the ^vhole earth. 

It is the object of this exhibit, therefore, to sug- 
gest foods vjhich contain the same nutritive values as meat 
and are plentiful, in addition. Vegetarians will have no 
difficulty in conforming to the nevj order. For others, the 
exhibit offers as meat equivalents a display of such foods 
as baked or boiled fish, pea soup, baked beans, cottage 
cheese and baked eggs. The amount of each food displayed 
is an equivalent of a. four ounce piece of meat shov;n in 
contrast. 

But it will not be necessary to relinquish the meat 
habit altogether. Emphasis should be placed on the elimina- 



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IC 



tion ao far as possible of beef, mutton and pork* Fish is, 
pound for pound, just as valuable a food as meat. Moreover, 
as the exhibit point-e cut, "ou-c fish supply feeds itself," 
^'e are not required to raise acres of grain and give hours 
of care to the fish. And when v;e shov^ that 'fe are ready 
to buy them, the exhibit, says, the "fishermen will hardest 
the crop." 

i^ost housevi^ives knovj only a dozen fish, the standards- 
white fish, mackerel, sardine, salmon, cod, trout, halibut 
and a fev/ others. It is natural for them to refuse to pur- 
chase other varieties the names of v/hich are unfamiliar. 
Consequently, there are nany kinds 'vhich are just as valuable, 
much cheaper and v^hich can be prepared just as palatably as 
the more famous species, but '.vhich are thrown back into the 
water by the fishermen or discarded in the factories because 
they will not sell. 

Seven fish obtainable in Pennsylvania if the consumer 
will create the demand, are shovm in life size and color, 
making an appetizing appeal to the housewife. They are the 
sea bass, the croaker, pcnrgie, weakfish, shark and sea robin. 
A placard attached to this display asks, "Why not have two 
fish days a '•'eek in your town?" Your dealers can get these 
choice fish. Ask for them." If Friday is a fresh-fish day, 
why not make Tuesday a salt-fish day? 

A window transparency gives a picturesque likeness -^ " 



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17, 



of fish of va.rious colors svriruming in '^'ater. The United 
States Bureau of Fisheries n?b loaned ■^■he .PeiiPSylvania 
authorities a display of prec-rved fish in ^ars. 



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18 

IV i-FAT 

General References 



Kerne Card - U. S, Foocl A'iminist-rstion 

"Eat liore Fish" - Paraphlet of Division F, Department of 
Commerce, U. S, Burea-u of Fisheries. 

"Why and Ho'"? to Use Gait and SnoVed Fish" - Economics 
Circular No. 39 - Bureau of FiGheries 

Bulletin Ko , 6 - U. S. Food Administration 

"Ten Lessons on Food Conservation" - U. S. Food Administration 



r 



f 



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19 
IV MEAT 

Stettistics 

"The immediate problem is to lurnish increased meat 
supplies to the allies to maintain them during the war. 
An important factor contrib-oting to the present situation 
lies in the disturbance to the world's trade by destruction 
of shipping resulting in throvjing a larger burden on North 

America Our producers ^(111 serve oux 

national interest and the interest of humanity for years to 
come, if the best strains of your animals are preserved." 
(Food Administration Bulletin No. 6) 

"The waters of our coasts ana lakes are enormously 
rich in fish and shellfish. Many varieties are now not 
used for human food, but are thro.vn away or used for fer- 
tilizer Every fish eaten is that much 

gained in solving the present problem of living. The 
products of the land are conserved by eating those of the 

sea. " 

(Food Administration Bulletin No, 6) 

"Fish meat contains as much body-building food as beef- 
steak. Fish is as readily digested as are other meats." 

(^Fat More Fish" - Division F, U. S. 
Bureau of Fisheries) 



30. 

Sciiedule Showing the Average Chemical Composition of the 
Edible Portions of Fresh Beef, Fresh Veal, Lam^, Kutton, 
Pork and Fresh Poultry, as Against the Average Chemical 
Composition of the Edible Portions of 29 of the Staple 
Varieties of Fresh Salt-V/ater Fish. 



Protein Fat Ash 

N. (amoxmt of 
nitrogen) x S,25 

Fresh Beef 18.69 21.53 .93 

Fresh Veal, Lamb, 

Mutton and Pork 18,52 

Fresh Poultry 19.55 

Average for above 18.85 

Fresh Fish 18.77 



12,12 


.98 


19.2 


.975 


20,61 


.961 


4.12 


1.26 



(llr. Fo\7ler, Chief of Div. on Fish, U.S. 
Food Administration) 



"Don't let Friday be the only Fish Day. 

"Don't stand back on disagreeable names or ungainly 
appearances . 

"Prejudice is an expensive luxury. A shark would not 

taste any better if called by another name. Carp is good 

eating and nutritious. 

"Look out for nev/ fish? They are coming." 

(Eat More Fish - Division F. , U. S. 
Bureau of Fisheries) 



hi 
V SUGAR 

Before the war the Allieu obtained large quantities:; of 
sugar froiii the Central Povers. "ore than a fourth of the 
Vicrld's Bu^ar supply v:aB produced vvithin the territory no 
enclosed by tne battle lines. A trans ca.rerjcy portrays 
these factvS in a. colored nap. The i/jo'vly changing line 
of the ^''estern Front, the difficult section over which the 
Italians are groping their v^ay, the Eastern Front which is 
gradually pressing into the heart of Russia, and the line 
surroundiiig the long arm into Asiatic Turkey are shovin in 
colors. Contained vothin, held hostage as it \'/ere, is one- 
fourth of the rjorld's sugar. 

"Sugar will he nara to get" as a result of this situa- 
tion, "^'Je v'ill have to use less while the war lasts", for 
England, France and Itctly must draw frora the sources which 
v;ere fori/ierly bountifully ours. 

We shall be able to reduce our consumption, fortunately, 
v;ithout infringing on our requirements, "Iv'any of us eat 
twice as Kuch sugar as is good for ue", reads the placard. 
We consume, in fact nearly four ti:nes as n.uch per capita as 
France, As corapared with our aonual per capita consumption of 
85 or 90 lbs,, the English consur,ipi:ion has been reduced to 31 
lbs. "The average American," the exhibit continues, "uses 4 
ounces per day^ Let's use 3 ounces a day and have enough to 
go around," If we save on an average one ounce per person 
every day, - just loiir cubes apiece, - -ae shall be able to 
meet the deficit of the Allies. 



m 



Some will recoil in self-defense at the thought of 
reducing their three spoonfuls in the morning coffee and 
will insist that they must have it. Veil, then, replies the 
Exhibit, "Here is a choice," and if you must use your share 
in coffee cut it down in some other wa^y, and then it sets 
out before us real and immitaticn foods which make most 
of us plead guilty to a fllse s-.veet-tooth. A cup of coffee 
reminds us that we have carelessly tossed in several spoon- 
fuls of sugar and left it undissolved on the bottomi. A dish 
of cereal is snow white with sugar. Here is a box of candy 
which we are lil<ely to consume thoughtlessly at great speed. 
Here is a piece of cake, sweet In itself, but stacked with 
icing as v^ell and there a chocolate sundae, almost a sugar 
mine . 

But are we to be deprived of these pleasures ? Nota-^bit 
of it! After we choose the manner in which we shall consume 
our 3 ounces the exhibit offers the following suggestions 
to keep us haopy: - honey, maple sirup, jam, corn sirup and 
molasses. And here is the cake without frosting and a plate 
of delicious cookies. 



?3 
V SUGAR 



General References 

Home Card - U, S. Food Administration 

Bulletin No. 6 - U, S. Food Administration 

Ten Lessons on Food Conservation - U, S. Food Administra- 
tion 



24 

V SUGAR 

Statistics 

Before the i^/ar, "France, Italy, Russia and Belgium were 
self-supcorting The supply of the United King- 
dom caiiie to the airiount of about 70 per cent from countries 

from v.'hich it is now cut off by vi'p.r if all 

the enemies of Gern.any are to be supplied, "chere must be 
economy in consumction everywhere. The normal American 
consumction is about ^"^0 pounds per person per annum., and 
is just double the French consumption", 

(Bulletin #6 - U. S. Food Administration) 

"The use of sugar (exclusive of that naturally present 
in fruits, vegetables, etc.) in the United States has been 
on an average practically 4 ounces per day per capita. 
While not &.11 of us use 4 ounces of sugar daily, many of us 
will be found to use that am.ount a,nd even more if v^e include 
a.11 form.s of sv;eets, i.e., not only the sugar eaten on fruits 
and cereals, or in tea, coffee, etc., but ftlso that used in 
general cool.ing, and in cakes, desserts, preserves, candies, 
"soft drinl;s," etc. The fact tnat tnere is novr a limited 
supply to tneet all demands for sugar will require us to re- 
duce our consumption. From present indications it \7ould 
seem that if we could reduce it to an average of 3 ounces 
daily we would meet the situation. The experience in Europe 



-35- 

seems to indicate that the use of sugar is largely for the 
psychological effect of the sv/eet flavor, which helps make 
palatable the less highly flavored foods such as cereals. 
It has been used in the arr.ies in the form of jams. Ian 
Hay tells some amusing stories of English "Tommies" v;ho 
would face any danger cheerfully, but broke into open re- 
bellion when deprived of their strawberry marmalade." 

(Ten Lessons on Food Ccnservct-tion - U. S. 
Food Administration) 

"For adults, convenience and economy may safely de- 
cide whether the sweet flavor shall come from ordinary 
white sug3.r, brovm sugar, molasses, maple sugar, corn 
sirup, honey or from the sugar naturally present in fruits 
and vegetables and especially abundant when these have been 
concentrated by drying." 

(Ten Lessons on Food Conservation - U. S. 
Food Administration) 



o6 

VI MILK 

Milk is not only a refreshing drink; it is also one 
of our most vital fooas, particularly for children, Un- 
fortuna.tely, the terr., "food" seems to be linked in the 
cornraon imagination uith the definition "something to be 
chewed" . It is only necessary to point out that in energy 
value one quart of milk is equivalent to eleven ounces of 
sirloin steak and in building povjer to seven ounces of 
sirloin fjteak to realize hovj unfortunate this belief is. 

This is the most important point which the exhibit 
endeavors to impress: "If you cut down your war time 
order, don't cut a.ov;r. the ■ children' s miilk; cut somei.vhere 
else". 

A family order list, which has 3ust been revised in 
accordance with war time reg~ulat icns, occupies the center 
of the display. It shows that the milk order of two quarts 
is being continued, that the half pint of crean has been 
crossed out, that the r'leat order has been reduced from 
three to tvjo pounds, that a quart of skim milk has been 
added and the amount of cheese increased from one-half 
pourd to a poxmd. The skimi milk and added portion of 
cheese will take the place of the meat no longer purcha.sed 
and will reduce the cost of living. On the left and right 
sides of the order list are displayed respectively the foods 
constituting the "Before War Time Order" and the "War Time 
Order" . 



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27 



VI MILK 

The quantity of r.eat has been reduced because of its 
scarcity and the facility with which other foods take its 
place. Cheese, vegetablea and fruits are retained because \ 
they are plentiful and because the first two readily take 
the place of neat in the diet. One pound of cottage cheese, 
for instance, has as much strengthening cower as a pound and I 
a quarter of beefsteak and as muoh energy value as half a 
pound of beefsteak. Cottage cheese, moreover, is made from 
skim milk. 

Cream takes the fatty substance from m.ilk and leaves 
the skim mill: rich in all other nourishing materials. It 
vi'oula be cheaper and of nutritive V£.lue to buy skim milk 
f^or cottage cheese, or for use in bg^king muffins and bread 
or in cool'- ing cereals, making soups, puddings, sauces or cocoa. 

A windov; transparency pictures an attractive modern 
dairy and herd of cov's , depicting the source of one of our 
most important food industries, an industry v^hich the United 
States Governn.ent is takir.g every step to develop and ma,in- 
tain through the period of the war -"hen it beco:'.:e3 increas- 
ingly difficult to meet the high price of food and to resist 
the temptation to sell the cows for meat. 

With this birdseye view of the milk situation it be- 
comes evident that every drop of milk must be carefully 
used so that there will be no waste. A drop seems insig- 
nificant and so does half a cup, but the exhibit points out 
that if everyone in Pennsylvania wasted just half a cup, the 



28 
total -ivoulcL eqiial the yearly supply of 500 cows 



Oi 



39 I 

VI MI LK 
General Beferonces 

••Bulletin No. 6" - U. S. Food Administration 

"ten Lessons on Food Conservation" - U. S. Food Administration 

"Home Card" - U. S. Food Aaniinistraticn 

"the Use of Milk as Food" - U. S. Department of Agriculture, 
Farmer's Bulla uir. No. 363 

"'Milk As a Food'' -U.S. Department of Agriculture, Bureau 
of Aninal Industry, Dairy Division 

"Cheese and Its Economical Uses in the Diet" - U. S. Depart- 
ment of Agriculture, Farmer's Bulletin No. 487. 

"How to Use Skim Milk" -U.S. Department of Agriculture, 
Bureau of Animal Industry, Dairy Division 

"Bkim Milk", Milk Plant Letter No. 40 - U. S. Department of 
Agriculture, Bureau of Animal Industry, Dairy Division. 



J. 

VI MILK 

S-GfJt,igt.i,c_3 

Energy vtaue of Milk 

One quarx is equivalent to 

11 cz. oirl.oiri steak 
13 C2. rcuDd " 
8-2 eggs 
10,7 oz. fowl 



("Millc as a Food") 



Building po^'7e^ cf i'lilk 

One quart is equivalent in crotein to 

7 OS. sirloin steak 
6 oz. round " 

4.3 e^gs 
8.6 OS. foT:l 



("I'ilk As A Food") 



"Milk and milk products are very important foodstuffs 
and have a peculiar dietary value, as is evidenced by the 
fact that milk is a complete food for the yauirg animal . 
Experience shovp that after the period of exclusive diet 
has passed it is still a very desirable food for young 
children as well eis for the adult. The fact that whole 
milk, skim milk ana cheese supply c^n abundance of protein 
is well recognized. It is equally v.'ell known that milk, 
butter and cheese are important sources of energy A study 
of n:ilk protein sho^^'s that in character it is parliicularly 
valuable for building and repairing body tissues." 

("Ten Lessons" ) 



"The children must have whole milk; therefore use less 
3ream." 

("Home. Card") 



31 

VI MILK - Cottage Cheese 

Statistics 

Protein v-'lue corDcareC' 7'ith other foods: 

1 lb, cotta.fi.e cheese equeJ^s: 

1.27 lbs. bjrloir. steak 

1,09 " rcuni steal. 

1.57 " ci-':cic ric roast 

1.5^ " fov/l 

1,46 " frosii ham 

1.44 " crr.o^ecl ham 

1.53 " loiri pork ehcp 

1.31 " hind l?g ox lamb 

1.57 " breas'L of veal 



("Cottage Cheese - An^ Inexpensive meat 
substitute") 



Energy value coraparsd x^'ith other foods: 
1 lb. cotta,ge cheese equals: 

3 1/5 oz. sirloin steak 

11 1/ i oz. roiinrL steak 

11 1/4 oz. cbi/?h rib roast 

10 o/* oz, i:y:u 

5 l/'c- (z. j:-?.&h ham 

5 oz. ^ndksl ham 

6 oz. loin pork chop 

7 l/c OS. hinci Idg of lamb 
IS 5/4 oz. ■ breast of veal 



("Got;-a.ee Cheese - An Inexpensive Meat 
&ubwtitute" ) 



VI llILK - Gre; 



Statistics 



Cream takes the fatty substa-nce 
Energy value in 1 quart of 



whole nilk _ - - 667 calories 

skim " 374 " 

creara . - _ _ £510 " 



And leaves other nourishing materials 
Protein in 1 ouart of 



cream _ _ _ 0.082 
skim milk _ _ _ 0.078 

(Farmer's Bulletin No. 365) 



33 



VI MILK - Skiffl Milk 



Statistics 



1 gallon makes If lbs. of cottage cheese 



(Department of Agriculture, Dairy Division 
Statistics ) 



Value of Skim rniik compared to --vhole milk 



For Protein 



TVhen ^fo vvhole m.ilk sells at 

7(p a quart 

9(p " " 

lOv^ " 

llv- " " 

124; " " 



Skim milk is worth 

7.2i^ a quart 

8.2^ " " 

9.3^ " " 

10.3gt " " 

11.3^ " " 

13.4-/ " " 



For Energy 
'.Vhen ^°/o vrfhole milk sells at 

7(p a quart 

8<p 

94: 
lOv; 
11^ 
12 ^' 



Skim miilk is worth 

'5.7(p a quart 

4:. 20 " " 

4. 2^' " " 

5.20' " " 

5.8^ " " 

6.3^ « " ' 



("Skim Milk''' - Milk Plant Letter No. 'tO- 
Deoartment of Agriculture) 



Yield 01 average cov; - 530 gallons yearly 

.(statistical Bureau 
ticn) 



U. S. Food Administra- 



014 357 180 4 



r^ 






014 357 isS 4 



HoUinger Corp> 



